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Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe

Petite Filet with Gorgonzola and Porcini Mushroom Sauce

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Average Rating:

Total Reviews: 151

Showing 141-150 of 151

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  • on March 03, 2006

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    Hey there everyone--I really wanted to post this comment to share a big tip with everyone: go ahead and leave out the salt the recipe calls for!! Or at LEAST just do simply a pinch of salt, as opposed to the 1/2 teaspoon she suggested. And mind you, I should say I happen to LOVE salt.. but anyway it was waaaay too much... because if you salt&pepp the steak it is quite enough, plus the Gorgonzola has such a lovely flavor that the salt almost makes it all too much. Anyway this recipe is AMAZING though and I thank Giada for sharing this fool-proof way for making filet!!!! Her timing was EXACT, absolutely PERFECT...the filet came out the most perfect medium-rare in the world--I always wanted to make steak that way and never could! And I could go on about the sauce--the most beautiful flavors. I was skeptical at first because I LOVE Ina Garten's Gorgonzola Sauce a LOT, and I am not a fan of porcini mushrooms here.. BUT Giada was 100% correct in that all these flavors blend together perfectly. I am so sad there are no leftovers to have today!!! My boyfriend flipped out over how amazing this way--easily a $25 meal at a restaurant, if not much more. xoxoxoxo Giada you are my hero!!!!!!!!

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  • on March 02, 2006

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    This is an excellent recipe. Very tasty!!

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  • on March 01, 2006

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    Porcini mushrooms are 60 bucks a pound! ...so I tried regular buttons instead. I find that gorgonzola is so overpowering one could just mix it with cream and have the same results, or just put some crumbles on top of the steak. I will never make this recipe again.

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  • on March 01, 2006

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    I couldn't find the porcini mushrooms...used portabello instead. I will definitely make again and for company next time.

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  • on February 28, 2006

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    This was good, not great. I love mayo and it overpowered this sauce a bit too much for my taste. I probably won't make again.

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  • on February 28, 2006

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    This gorgonzola & Porcini Mushroom Sauce is amazing! I shared the recipe with my guests the first time I tried the recipe. This will be a favorite from now on. Thanks for sharing!

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  • on February 27, 2006

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    I used portobella mushrooms instead and this was a smash hit. Perfect for two.

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  • on February 26, 2006

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    When making the sauce, you must be ready to serve it as soon as the cheese melts. I made the mistake of trying to keep the sauce warm and the oils separated. Ick. I just drained off as much oil as possible and served it anyway. It still tasted great.

    Although tasty, I doubt I'll make this again. I don't have the patience for a recipe that requires exact timing.

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  • on February 25, 2006

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    I did a whole tenderloin, & served with this sauce, I tell you, our guests couldn't get enough of this sauce. This was wonderul, I used all wild mushrooms.

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  • on February 25, 2006

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    What a mouth watering and elegant combination of ingredients! Couldn't find Porcini's so I substituted 1/4-pound fresh diced portabellas. Also the recipe calls for 3 ounces of Gorgonzola cheese which is really like 3/4 cup instead of the 3 tablespoons that is noted in the fine print. The sauce was just enough for two 8oz. filets.

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